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As often as we discuss eating burritos, or making burritos (I'm looking at you, @Shelby) I can't seem to find a burrito-rolling primer around here. Am I the only person who fumbles with these things? And I've tried watching them made, dissecting them afterward, and admiring Shelby's frequent breakfast burritos for her husband and his hunting partner (see, for instance, here and here). Can't find a tutorial. Maybe I'm the only idiot who can't roll them properly. But I've picked up a few clues along the way, including with this post from heidih, may she rest in peace, about spring rolls. Roll them tightly. Put in much less filling than one might expect. Put filling on one side, not in the center. Today I decided to try again, after a delicious but much too messy breakfast burrito that I didn't bother to photograph. I think I finally may understand the procedure. The filling is duxelle (mushrooms cooked to throw off the water), cocktail tomatoes, chunks of a sausage link that's been lurking in the freezer, scrambled eggs, shredded cheddar. Juices basically cooked out so it doesn't ooze. Step 1, as mentioned: don't put a lot on, and put it near but not on the center so the tortilla can be folded over it. 2. Fold the tortilla over the filling, and try to pack it into a tight roll before continuing. (This may be a crucial step I've been missing.) 3. Fold the ends in toward the center. It may be necessary to do more than one set of folds so there aren't loose or open ends. 4. Roll it the rest of the way. Looks pretty neat, huh? But that burrito is pretty small compared to the tortilla I started with. A lot of dough in that one. I decided to try more filling on the next one. It was a little more difficult to roll, but I got it done. Problem is, I want sour cream and salsa in these things, and that seems to be an extra place the mess comes in because of the free liquid. I tried a couple with sour cream in the filling. All told, I ended up with 5 burritos of various sizes. I wrapped them individually and labeled each so I know whether it has sour cream. I didn't try putting salsa in with the filling. That means I'll need to add it later or go without. In this post, Shelby mentions adding drained salsa. Maybe that's the trick? She also added guacamole to that particular batch of burritos. I don't have any, but it's an addition to remember for later. I'd enjoy olives in there too. The possibilities for filling seem endless, once the technique is down. So, folks: questions? comments? How does my technique look? I've never managed successfully to roll burritos before and have them hold together, so this is progress for me. I bet I can learn more from the seasoned burrito-rollers out there.

Pretty shocking choices. They Ignore Vetri, Vernick,Lacroix, and Zahav and give stars to small newcomers. Dalessandro's is a crappy cheesesteak place. Almost looks like the tire company didn't bother actually coming and just read reviews on Eater and maybe facebook.

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An apple galette sounds so good! It’s chilly and dreary here and wouldn’t that just warm things up. I didn’t know what a lemon posset was, but now that I do, yum! I would be happy with some butter and whatever homemade bread you have. Oh, and could you pass the cashews? I appreciate all the pictures. You are one excellent hostess!

I don't take it as an impoliteness! In this case, she who hesitated lost an opportunity...but saved the money. Sometimes, procrastination pays. 😄

This is my first experience of freezing bonbons. I see the popular way to thaw them is to move them from freezer to fridge for 24 hours, then fridge to room temp for 24 hours. What about shipping frozen bonbons? It seems that packing them frozen, sealed/ziploc and shipping them in a cool/cold climate seems to pretty much do the same thing as freezer to room temp in 48 hours. Any suggestions or experiences? Nearly all boxed chocs I've mail-ordered have been sealed so maybe this is done by others too?

Not in any way to be impolite, but 9 days is a lifetime during the holiday season. Sale has ended AFAIK, but I will post if a new one starts. Only somewhat related, Penzeys has vanilla 33% off until 1200 tonight.

PA Dutch cuisine (if it deserves that name) is often not what you'd be expecting it to be eg chicken pot pie; and never misses a chance to use starch. So a white sauce + potato perhaps?

Looks like I missed it while I was considering what to buy. Is that right? Or is there still a Murray's sale going on that I can't find now?

it seems that "crab croquette" is not classes with "crab cake" some leads that turned up searching on 'crab croquette bechamel' https://www.foodnetwork.com/recipes/crab-croquettas-7608060 https://japanesetaste.com/blogs/japanese-taste-blog/how-to-make-creamy-crab-croquettes https://myrecipeify.com/crab-croquettes/ https://sudachirecipes.com/crab-cream-croquette/ we're a bit on the "purist" side when it comes to crab cakes . . .

There was a ceramicist in Dearborn, just outside Detroit, whose work I really liked. We still have many of her pieces, from a tiny vase to a huge serving platter. Most of what we have dates from the mid-80s to 2000. Here's a large mug (on the R), accompanied by another favorite, which reminded me of one C. Sapidus posted. (The mugs aren't tilted; I am. ) Here's the large serving platter. She also did one like this but with a nesting place in the center for a bowl holding chip dip. And here's a set of serving bowls plus a spoon rest.

I haven’t done a shape for shape comparison but used the Etto sedani with leftover sausage, porcini and truffle sauce for a quick lunch and was quite pleased. I cooked it for 2 min less than the shortest recommended time on the box, tasted, gave it 1 more min before finishing it in the sauce.

Its actually both, but they seem to use more crabmeat then immitation. Either way, its better then using crackers as filler. Also want to mention, these are baked without a coating of breadcrumbs.

This is mi esposo's favorite mug. He had it made for his Dad a few years before my FIL died. His Dad used it daily. My husband is the child in the stroller and on his Dad's lap. The obverse shows my husband's grandfather as well as a favorite Uncle of his father. This was the only item mi esposo wanted from his Dad's house after he died

Mine too.

Have you tried the pasta yet and how does it compare to top talian brands?

I can’t really compare with the master of re-invention, @C. sapidus, but I did make a nice pasta lunch from leftovers I took home from a delicious gnocchi with porcini mushrooms, sausage and truffles that I enjoyed at a local Italian restaurant. I ended up eating all the gnocchi but there was a lot of sausage and sauce left. I added a big handful of arugula.

first question came to me . . . is it real crab or imitation?

Abendbrot …

Like so:

We have that one, too -- along with four other plain red Waechtersbach mugs, two of which are so old they were made in West Germany.

@FeChef Croquettes are a fabulous dish . Difficult to come by , and made properly . Id consider taking an Rx for a classic Ham and Bechamel , and sub crab meat for the ham. I dont mean to be flippant by saying this . its the creaminess of the croquette , contrasting the crunch that puts it over the top. A diner in downtown Boston , a million years ago , at dinner when the downtown was deserted made a Ham and bechamel that was ass good as one could get in France. and after thanksgiving , a turkey/stuffing/bechamel version that I used to go and have whenever I could. flatten the croquette and call it a cake. you might also consider pouring dome bechamel over your favorite crab cake

We have way too many mugs but these are notable. My mother used to pick up mugs from local craft fairs and these were two I kept from her collection. We have mugs from some, uh, unusual federal sites. I got the CDC mug for giving a pre-conference lecture there. Sorry, hard to read the lower right but that is from Camp David, the presidential retreat. This mug has seen some adventures in the past 25 years. It has a rubberized bottom and survived a several-block trip on the roof of my car. Eventually I figured out that the driver next to me was not being rude, he was letting me know I was about to lose a coffee mug. The mug also survived a car crash that caused several thousand dollars worth of damage without spilling a drop of coffee.

A gastrique with balsamic, rosemary and cherry jam goes awesome w Duck!

What I had: Opened cans of coconut milk, crushed tomato, and chipotle in adobo. Spinach and shrimp in the freezer, and Mexican chorizo in the fridge. Usual procedure after that. Sear shrimp and remove. Fry chorizo and remove. Saute sliced onion and minced garlic, fry dry spices (coriander, cumin, cloves, canela, black pepper, cardamom seed) then deglaze the pan with blended chipotle and tomato. Simmer with spinach and a roasted chile Poblano then finish with fish sauce and coconut milk. Spicy, rich, and aromatic, but I knew this would not be a pretty meal.